The Seafood Industry
Species, Products, Processing, and Safety
2. Edition March 2012
488 Pages, Hardcover
Wiley & Sons Ltd
Short Description
This second edition of the classic to the seafood industry covers all aspects of the commercial fish and shellfish industries, from harvest through consumption. Thoroughly describing the commercial fishery of the Western hemisphere, this revision includes new chapters covering toxins, allergies and sensitivities, risk management and HACCP, processing fin fish, and composition and quality. Comprehensive in scope and current with today's issues, this guide is a great asset to any industry professional or seafood technologist working in the field.
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin's classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries - from harvest through consumption - the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today's issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
2. Harvesting Techniques.
3. Groundfish.
4. Pelagic Fish.
5. Shellfish-Mollusks.
6. Shellfish-Crustaceans.
7. Miscellaneous Species.
8. Processing Mince and Surimi.
9. Processing Fin Fish.
10. Processing Mollusks.
11. Processing Crustaceans.
12. Freshwater Fish.
13. Composition and Quality.
14. Packaging.
15. Freezing.
16. Handling of Fresh Fish.
17. Merchandising and Managing a Fresh Seafood Department.
18. Toxins, Allergies, and Sensitivities.
19. Nutrition.
20. Cleaning and Sanitation.
21. Risk Management and HACCP.
22. Aquaculture.
23. Waste Treatment and Utilization.
24. Fish Meal and Oil.
25. Regulations.
26. Smoked, Cured, and Dried Fish.
27. Transportation, Distribution, and Warehousing.
28. Fishery Development Programs
George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.
Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.
